VJith tliG improveinento in refrigerated transportation in rjcent 

 j-cars the Alaskan ehriup are alj;iost ccr.ipletely ranxketed in the dry frozen 

 atate and are packed in No. 10 double -Gaa;.:ed cans, 5 poundr; of ucats to 

 the can (until about 19^0, the iiieats were pad:ed 5 pounds to a l-C'^illon 

 can and shipped in ice). Gr.rinz to the increaced demand for frozen prod- 

 ucts in the hone in recent years, 1-pound and even c/naller containers 

 are used. A consuiner-cize can (307 x 113) holding k ounces of laaats 

 sealed under vacuuiri has been marketed. Vacuuj.i packing increases the 

 frozen- storage life of the product and mlniraizes toughening over long 

 periods of frozen storage. 



Besides being marketed as cooked picked meats, sojue Alaskan 

 shrimp are prepared in other vays. Spot shririip are coolied whole and 

 frozen in ^/ajced cartons, 20 pounds to the box; frozen raw picked meats 

 of large side-stripe shrimp are packed 6 pounds to a No. 10 can and 

 hermetically sealed. Alaskan shrimp are usually marketed -idthin 6 

 months after being packed. 



In the South Atlantic and Gulf Areas only a small proportion 

 of the shrimp are marketed as frozen cooked. Instead of being cooked in 

 fresh xrater then peeled, and given a second cook in brine as in Alaska, 

 the shrimp here are raw peeled and then boiled in a brine solution. The 

 cooJied shrimp, after being cooled, should be packaged ir;i;iediately. Vte-red 

 cartons are widely used \d.th oven/raps having good moisture-vapor-proof 

 qualities; No. 10 cans and cans holding only 5 ounces and 7 ounces are 

 also used and are usually hermetically sealed. The packaged shrimp should 

 be stored at a tciuperature not exceeding 0° F. The cooked shriiiip have a 

 very short frozen- storage life and soon become tough, with a loss of flavor. 

 Peeled boiled slu-lmp should not be stored longer than k months, whereas 

 unpeeled boiled shrimp have been found in tests to be acceptable after 

 storage up to 6 months. These storage periods are probably maximum, and 

 in x^ractice, it is believed that considerably shorter storage periods 

 should be used. Production should, therefore, be planned so that a rapid 

 turnover in stock lall occur. 



The following problems merit special consideration in connection 

 with the packaging of frozen shrimp products: 



Large losses in moisture which can occur through the use of 

 packages and ovenrraps that have low resistance to the passage of moisture 

 vapor. 



Loss of moisture and rapid quality deterioration as the result 

 of improper glasing or failure to reglaze v/hen necessary. 



Product losses due to failure to make periodic inspection of 

 frozen storage holdings. 



268 



